Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling
Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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To get started with this recipe, we have to prepare a few components. You can have slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling using 19 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:
  1. Prepare 500 g diced braising steak
  2. Get 4 pieces bacon (cut to pieces)
  3. Take 1 onion finely chopped
  4. Prepare 2 carrots barton to pieces
  5. Take 1 Tbsp Worcester sauce
  6. Prepare 100 grams chopped tin tomatoes (optional)
  7. Make ready 2-3 Tbsp olive oil
  8. Take 2 Tbsp plain flour
  9. Make ready 100 ml red wine
  10. Make ready 2 Tbsp rosemary
  11. Make ready 450 ml beef stock
  12. Get Salt & black pepper
  13. Prepare Vegetable to serve
  14. Make ready Rosemary Dumpling
  15. Get 150 white self raising flour
  16. Prepare 2 Tsp rosemary
  17. Make ready 1 Tsp olive oil
  18. Take 1 egg yolk
  19. Take Salt & pepper

It usually involves cooking your chosen cut of beef in a slow cooker or casserole dish over a low heat for a long period of time, with the meat submerged in liquid. Tough cuts of meat are ideal for slow cooking as the lengthy cooking process helps to. Sear the beef all over in a hot pan, and transfer to the slow cooker. Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid.

Steps to make Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:
  1. Heat the slow cooker to high. Well season plain flour with salt & black pepper. Toss the beef in the seasoned flour. Heat up 1 Tbsp of the oil in a large, non-stick frying pan. Fry some of the beef chunks, with high heat until browned all over. Leave some spaces between pieces of beef. Scoop the beef out of the pan and into the slow cooker. Repeat with the remaining beef and oil.
  2. Add chopped bacon to the same pan. Cook and add them into the slow cooker.
  3. Pour the red wine into the frying pan and de glaze the pan. Tip into the slow cooker. Add the onion, carrots, chopped tin tomatoes, tomato purée, rosemary, Worcester sauce and beef stock to the slow cooker and stir. Put on the lid and cook for 4.30 hours in total before serving.
  4. When 3.45 hours pass, prepare dumplings by putting self raising flour in a mixing bowl with the salt and pepper. Mix in rosemary. Add the egg yolk and oil and mix, adding just 4-5 Tbsp of cold water to bring it as a dough. Lightly knead the mixture and make them to 8 balls/ dumplings. Add them on top of the stew, pushing down a little to coat in the sauces. Cover with the lid and cook until 4 and a half hour in total for the stew.
  5. Serve the stew & dumplings on the plate or in the bowl with mashed potato. Serve with vegetable such as broccoli and green bean.

Once cooked, remove the beef from the slow cooker and cover with foil to keep warm. Slow cooking also allows beef to better absorb flavours from herbs and spices. Therefore, marinating prior to preparing is unnecessary. Rub mixture all over the beef, then put the meat on top of the vegetables in the slow cooker. Pour the stock around the beef.

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